Greek Spinach Pie (Spanakopita)

A delicious savory Greek pie made of crispy phyllo dough layers and a comforting filling of spinach and feta cheese.


1 kg. fresh spinach or 5 boxes of frozen spinach
3 bunches fresh green onions (chopped)
2 tbsp. dry dill weed
1 bunch chopped parsley
4 well beaten eggs
1 tbsp. farina (or Cream of Wheat)
300 gr. crumbled Feta cheese
1/4 cup Koukianaki extra-virgin bio olive oil
Salt to taste
3 sticks of butter (melted)
½ kg. Phyllo


Step 1

Wash spinach and drain well (if using frozen spinach, thaw overnight and press out all water.) Sprinkle with salt and cut. Combine with onions, dill, parsley, farina, cheese, oil and eggs.


Step 2

Line pan with 8 Phyllo layers brushing with melted butter between each layer. Pour in spinach mixture. Cover with 8 more phyllo sheets, brushing each with butter. Brush top with butter and sprinkle lightly with water.


 Step 3

Bake in a 450 degrees oven for 15-20 minutes until the phyllo begins to turn a light golden color and puffs in the center. Reduce oven to 350 degrees and bake 30 minutes longer until golden brown.


Step 4

Let the pita stand 15 – 20 minutes before cutting.